Jícama-Apple Slaw

March/April 1994

Your rating: None Average: 3.8 (4 votes)

Grated jicama, carrots and Granny Smith apples tossed with a tangy cider vinaigrette is a tasty side dish for summer barbecues. Make it a meal: Serve alongside Sweet-&-Sour Chicken Drumsticks.

"A tasty salad. I will probably julienne the jicama and carrot next time as grating seemed to make it too "mushy" even using the largest grate. However, it is still a great salad and easy to prepare. "
Jícama-Apple Slaw

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:


  • 2 cloves garlic, unpeeled
  • 1/4 cup apple cider
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 tablespoon cider vinegar
  • 2 teaspoons Dijon mustard
  • Salt & freshly ground pepper, to taste
  • 2 cups grated jícama
  • 1 cup shredded carrots
  • 1 cup grated Granny Smith apple


  1. Heat a dry, heavy skillet, preferably cast iron, over medium heat. Add garlic, and roast, turning occasionally with tongs, until blackened in spots and soft, about 10 minutes. Peel, removing tough ends.
  2. Combine the roasted garlic, apple cider, oil, vinegar and mustard in a blender or food processor and process until smooth. Season with salt and pepper.
  3. Combine jícama, carrots and apple in a salad bowl. Add dressing and toss to coat. Taste and adjust seasonings.


Per serving: 109 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 15 g carbohydrates; 0 g added sugars; 1 g protein; 5 g fiber; 128 mg sodium; 232 mg potassium.

Nutrition Bonus: Vitamin A (93% daily value), Vitamin C (28% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 fruit, 1 fat

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner